Icebox Butterhorns

Ingredients

• 1 cake yeast or 1 pkg dry yeast
• 13 c sugar
• 14 c lukewarm water
• 1 tsp salt
• 2 eggs beaten
• 1 c lukewarm milk
• 4 Tbsp melted Crisco or oil
• 3 23 c flour

Directions

1. Dissolve yeast and sugar in lukewarm water
2. After 5 minutes add salt eggs milk oil and 2 cups flour beat thoroughly
3. Stir in remainder of flour
4. Cover and let rise until doubled in bulk Refrigerate overnight can be used before if necessary
5. Remove from refrigerator divide dough in half
6. Roll out in a circle spread with melted butter and cut into 12 pie-shaped wedges Start at large end and roll up
7. Place on greased baking sheet Let rise about 3 hours or until doubled in bulk
8. Bake at 350 for approximately 25 minutes
9. Yield 24 rolls